做青过程中温度对大红袍茶主要滋味成分的影响  

Effects of temperature on the main taste components of Dahongpao tea during the green-making process

作　　者：王芳 陈倩莲 陈百文 蔡烈伟 WANG Fang;CHEN Qian-Lian;CHEN Bai-Wen;CAI Lie-Wei(School of Life Science,Ningde Normal University,Ningde 352000,China;College of Horticulture,Fujian Agriculture and Forestry University,Fuzhou 350002,China;Fujian Provincial Tea Quality Testing Center,Fuzhou 350002,China;Tea Sensory Evaluation Research Center,Ningde Normal University,Ningde 352000,China)

机构地区：[1]宁德师范学院生命科学学院,宁德352000 [2]福建农林大学园艺学院,福州350002 [3]福建省茶叶质量检测与技术推广中心,福州350002 [4]宁德师范学院茶叶审评中心,宁德352000

出　　处：《食品安全质量检测学报》2022年第2期554-559,共6页Journal of Food Safety and Quality

基　　金：福建省现代农业(茶叶)产业技术体系建设项目(闽财指[2019]897号);福建省科技厅引导性项目(2020N0037)。

摘　　要：目的探究做青过程中温度对大红袍茶主要滋味成分的影响。方法以武夷山大红袍三四叶为原料,采用武夷岩茶制作工艺,做青时设置20、24、28℃3个温度,探索温度对做青过程中大红袍茶主要滋味成分含量变化的影响。结果温度对做青过程中武夷山大红袍的水浸出物和茶多酚变化影响较大,至做青结束时,20℃下做青的大红袍茶中水浸出物和茶多酚含量最高,三者的黄酮类化合物和游离氨基酸含量无显著差异(P<0.05);做青叶感官审评结果表明,24℃下做青的大红袍茶品质表现最佳。结论做青全程采用变温模式可能更有利于各滋味成分的转化,有利于大红袍毛茶品质的形成。Objective To explore the effects of temperature on the main taste components of Dahongpao tea during the green-making process.Methods Taking three or four leaves of Wuyishan Dahongpao as raw materials,using Wuyi rock tea production technology,setting 20,24,28℃3 temperatures in the green-making process,to explore the effects of temperature on the content change of main taste components of Dahongpao tea in the process of green-making.Results Temperature had a great influence on the changes of water extract and tea polyphenols during the green-making process of Wuyishan Dahongpao.At the end of the process,the content of water extract and tea polyphenols was the highest at 20℃,and there was no significant difference in the content of flavonoids compounds and free amino acids among 3 groups(P<0.05).The sensory evaluation results of green-making leaves showed that the quality of Dahongpao tea in green-making process at 24℃was the best.Conclusion The use of variable temperature mode in the whole green-making process may be more conducive to the transformation of various taste components and the formation of Dahongpao Mao tea quality.

关 键 词：温度 大红袍茶 做青 茶多酚 游离氨基酸 

分 类 号：TS272.4[农业科学—茶叶生产加工]